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Eggplant Caponata
Sweet, tangy, and deeply savory, this classic Italian appetizer transforms humble vegetables into something extraordinary. Tender chunks of eggplant simmer slowly with tomatoes, celery, and onions until rich and thick. Briny capers, ripe olives, and a splash of red wine vinegar give the dish its signature bright punch. It's incredibly versatile and tastes wonderful served warm or at room temperature alongside crusty baguettes.
Ingredients
- 1 large eggplant, peeled and chopped
- 1 / 4 cup plus 2 tablespoons olive oil, divided
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 cans (14 1 / 2 ounces each) diced tomatoes, undrained
- 1 / 3 cup chopped ripe olives
- 1 / 4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers, drained
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon pepper
Instructions
- 1Heat 1/4 cup of the olive oil in a Dutch oven over medium heat. Cook the chopped eggplant until tender. Eggplant acts like a sponge, so it'll absorb the oil quickly before softening. Transfer the eggplant to a bowl and set aside.
- 2In the same pot, cook the onions and celery in the remaining 2 tablespoons of olive oil until soft.
- 3Stir the undrained diced tomatoes and the cooked eggplant into the pot. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- 4Stir in the chopped olives, red wine vinegar, sugar, capers, salt, and pepper. Bring the pot back to a boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the mixture thickens.
Notes
- Serving: Enjoy the caponata warm or at room temperature with crusty baguettes or crackers.
- Prep tip: Young, tender eggplants don't need peeling. Larger eggplants can carry a bitter flavor in their skin, so it's best to peel them completely before chopping.
- Produce prep: When buying eggplant, look for smooth skin and avoid soft or brown spots. Store them in the refrigerator for up to 5 days before cooking.
- Make ahead: This dish tastes even better the next day after the flavors have had time to meld in the fridge.